Cuban · beginner
Cuban Citrus Mahi Mahi With Cumin Black Bean Mash
Pan-seared mahi mahi served over a savoury, cumin-infused coarse black bean mash with citrus juices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk together lime juice, orange juice, half of the minced garlic, and half a teaspoon of salt in a bowl to create a marinade.
- 02
Place mahi mahi fillets in the marinade for 10 minutes while preparing the bean mash.
- 03
Heat 1 tablespoon of olive oil in a small saucepan over medium heat, then add diced red onion and remaining garlic, cooking until soft.
- 04
Add rinsed black beans and ground cumin to the saucepan, cooking for 5 minutes before coarsely mashing with a potato masher.
- 05
Heat remaining olive oil in a skillet over medium-high heat and sear fish fillets for 3 to 4 minutes per side until flaky.
- 06
Spoon warm black bean mash onto plates and lay seared mahi mahi fillets on top with spooned pan juices.
A LITTLE KITCHEN KNOW-HOW
Pan-searing
Cooking food quickly at high heat to achieve a browned outer crust while keeping interior moist.
Notes from the kitchen
- Do not marinate fish for longer than 15 minutes as lime acid will begin curing the delicate flesh.
- Use a heavy nonstick skillet for clean seared fish skin.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.